spanishgazpachotomatovegansummerno-cookbeginner

Gazpacho

Name: Gazpacho
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 500 g ripe tomatoes, roughly chopped; 150 g cucumber, peeled and roughly chopped; 100 g red bell pepper, seeded and roughly chopped; 1 small garlic clove; 30 g stale white bread, crust removed; 120 ml cold water; 20 ml sherry vinegar; 30 ml extra-virgin olive oil; 4 g fine salt; 0.5 g ground black pepper; 40 g cucumber, finely diced; 30 g red bell pepper, finely diced; 5 ml extra-virgin olive oil

Gazpacho is a cold, silky tomato soup that tastes intensely fresh, bright, and summery. Sweet ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil blend into a refreshing dish that is simple to make yet deeply satisfying.

15 min

2 servings

234 kcal

Spanish

Ingredients

Sopa

500 gripe tomatoes, roughly chopped
150 gcucumber, peeled and roughly chopped
100 gred bell pepper, seeded and roughly chopped
1 smallgarlic clove
30 gstale white bread, crust removed
120 mlcold water
20 mlsherry vinegar
30 mlextra-virgin olive oil
4 gfine salt
0.5 gground black pepper

Para servir

40 gcucumber, finely diced
30 gred bell pepper, finely diced
5 mlextra-virgin olive oil

Instructions

1
Prepare the vegetables: roughly chop the tomatoes, peel and roughly chop the cucumber, seed and roughly chop the red bell pepper, and peel the garlic. For the garnish, finely dice the extra cucumber and red bell pepper. Smaller pieces blend faster and give a smoother soup, which helps keep this beginner-friendly and within time.
2
Soak the bread in the cold water for 1 minute so it softens completely. This helps thicken the gazpacho and gives it a traditional silky body without needing long blending.
3
Add the tomatoes, cucumber, red bell pepper, garlic, soaked bread with its water, sherry vinegar, extra-virgin olive oil, salt, and black pepper to a blender. Blend on high for 1 to 2 minutes until completely smooth. Taste and adjust with a pinch more salt or a few drops more vinegar if needed; the flavor should be bright, savory, and slightly tangy.
4
For the smoothest texture, pass the soup through a fine sieve if you like, pressing with a ladle; this is optional but very traditional. If the soup seems too thick, loosen it with 1 to 2 tablespoons of cold water. The finished gazpacho should pour easily but still feel velvety.
5
Serve immediately in chilled bowls or glasses, topped with the diced cucumber and red bell pepper and a small drizzle of olive oil. If you have a few extra minutes, chilling it briefly improves the flavor, but it is still delicious served right away.

Nutrition per serving

234 kcal

Calories

Protein

18g

Carbs

16g

Fat

Fiber

Notes

•Use the ripest, sweetest tomatoes you can find; because gazpacho is uncooked, tomato quality matters more than anything else.
•If your blender is very powerful, you can leave the cucumber unpeeled for a slightly greener color and more fiber.
•For a gluten-free version, omit the bread and reduce the water slightly, or replace the bread with a small piece of gluten-free bread.
•Chill serving bowls or glasses in the freezer for 5 minutes if you want the soup to feel colder without adding resting time.
•Serve with olives, toasted bread, or a simple tomato salad for a light summer meal.

Background

Gazpacho comes from Andalusia in southern Spain, where it developed as a cooling dish for hot weather. Earlier versions were made with bread, garlic, oil, vinegar, and water; tomatoes were added after they became established in Spanish cooking, creating the red gazpacho now known worldwide.

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